Optimization of Osmotic Dehydration Process of Aonla Fruit in Salt Solution

2010 ◽  
Vol 6 (1) ◽  
Author(s):  
Mohammed Shafiq Alam ◽  
Amarjeet Singh
Keyword(s):  
Vitamin C ◽  
Salt Solution ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Colour Change ◽  
Solution Temperature ◽  
Process Time ◽  
Dehydration Process ◽  
Overall Acceptability ◽  
Osmotic Solution

For optimization of osmotic dehydration process of aonla fruit in salt solution by response surface methodology, the experiments were conducted according to Box and Behnken design. The independent process variables for osmotic dehydration process were osmotic solution concentrations (5-25% w/v salt), osmotic solution temperature (30-60°C), solution to fruit ratio (4-8 v/w), and process time (60-240 minutes). The osmotic drying process was optimized for maximum water loss, overall acceptability and minimum solute gain, colour change, and vitamin-C loss. The optimum conditions were 22% salt concentration, 44.5°C osmotic solution temperature, 6.5 solution to fruit ratio, and 60 minutes process time. An analysis of variance (ANOVA) revealed that, among the process variable, concentration has the most significant effect on water loss, solute gain, and overall acceptability; solution temperature has the most effect on colour change; and process time has the most effect on vitamin-C loss whereas solution-to-fruit ratio observed significantly lower effect on responses.

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Manivannan Petchi ◽  
Rajasimman Manivasagan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Salt Solution ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Dehydration Process ◽  
Initial Sample ◽  
Solid Gain ◽  
Sample Ratio

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 – 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 – 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature – 36°C, immersion time - 95 min, salt concentration – 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

scholarly journals KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA

2020 ◽  
Vol 5 (1) ◽  
pp. 15-20
Author(s):  
Spetriani ◽  
Siti Fathurahmi ◽  
If'all
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Coefficient Of Determination ◽  
Hypertonic Solution ◽  
Dehydration Process ◽  
Solid Gain ◽  
Dragon Fruit ◽  
Osmotic Solution ◽  
Temperature Solution

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ​​ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ​​ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values ​​on osmotic dehydration of dragon fruit.

scholarly journals Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

2019 ◽  
Vol 1 (2) ◽  
pp. 220-234 ◽  
Author(s):  
Islam ◽  
Das ◽  
Monalisa ◽  
Sayem
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Solution Concentration ◽  
Solution Temperature ◽  
Quality Retention ◽  
Peleg Model ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution

The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.

scholarly journals Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit

2016 ◽  
Vol 30 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Sharokh Jabrayili ◽  
Vahid Farzaneh ◽  
Zahra Zare ◽  
Hamid Bakhshabadi ◽  
Zahra Babazadeh ◽  
...  
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Activation Function ◽  
Solution Temperature ◽  
Sigmoid Function ◽  
Solid Gain ◽  
Osmotic Solution ◽  
Hidden Layer ◽  
Sigmoid Activation Function

Abstract Osmotic dehydration characteristics of kiwifruit were predicted by different activation functions of an artificial neural network. Osmotic solution concentration (y1), osmotic solution temperature (y2), and immersion time (y3) were considered as the input parameters and solid gain value (x1) and water loss value (x2) were selected as the outlet parameters of the network. The result showed that logarithm sigmoid activation function has greater performance than tangent hyperbolic activation function for the prediction of osmotic dehydration parameters of kiwifruit. The minimum mean relative error for the solid gain and water loss parameters with one hidden layer and 19 nods were 0.00574 and 0.0062% for logarithm sigmoid activation function, respectively, which introduced logarithm sigmoid function as a more appropriate tool in the prediction of the osmotic dehydration of kiwifruit slices. As a result, it is concluded that this network is capable in the prediction of solid gain and water loss parameters (responses) with the correlation coefficient values of 0.986 and 0.989, respectively.

scholarly journals Influence of Osmotic Dehydration and Method of Drying on the Quality of Aonla Fruit

2020 ◽  
pp. 98-106
Author(s):  
Ambrish Ganachari ◽  
P. F. Mathad ◽  
Mallikarjun Reddy ◽  
Udaykumar Nidoni
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Sugar Solution ◽  
Solid Gain ◽  
Overall Acceptability ◽  
Hot Air ◽  
Dried Fruit ◽  
Osmotic Solution ◽  
Maximum Water

Osmotic dehydration of aonla fruit was carried out to determine the Influence of osmotic solution and method of drying on the quality of aonla fruit. The destined aonla fruits with and without blanching were immersed in the mixture of salt and sugar solution. The salt concentration of the osmotic solution was kept constant (100 g) and the sugar concentrations were varied to bring the concentrations to 35, 45 and 55°B maintaining a fruit to syrup ratio of 1:3 by weight. The observations were recorded to study the influence of osmotic solution and time on water loss and solid gain. The subsequent drying was carried in hot air and vacuum driers at 50±5°C to a safe storage moisture level of 0.35 kg of water per kg of dry matter. The results showed the maximum water loss of 48.55% recorded for blanched fruit osmosed at 55°B and the minimum (27.61%) in unblanched fruit osmosed at 35°B. The solid gain was observed to be maximum (23.4%) in the blanched fruit compared to unblanched fruit (9.94%) at respective concentrations. Subsequent drying showed that drying was in falling rate and time taken was higher for untreated compared to treated. The blanching and method of drying had a significant effect on the quality of fruit. Colour was found better (Bright greenish-yellow) in blanched vacuum dried fruit followed by unblanched vacuum dried. The maximum amount of ascorbic acid was noticed in the freshly vacuum dried fruit (1780.2 mg/100 g) compared to osmosed fruits (534.8 to 1369.6 mg/100 g). Total sugar was found maximum in the osmosed vacuum dried fruit (82.2%) fruit compared to fresh once (24.6%) but the drying method had no significant effect on the retention of sugars.  The mean scores for sensory showed that overall acceptability was higher for blanched vacuum dried fruit followed by unblanched vacuum dried fruits.

Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Bahadur Singh ◽  
Paramjit S Panesar ◽  
Vikas Nanda ◽  
M B Bera
Keyword(s):  
Sodium Chloride ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Osmotic Dehydration ◽  
Chloride Concentration ◽  
Solution Temperature ◽  
Dehydration Process ◽  
Sensory Score ◽  
Osmotic Solution ◽  
Face Centered

For optimization of osmotic dehydration process of carrot cubes in sodium chloride solution by response surface methodology, the experiments were conducted according to Face-Centered Central Composite Design (CCF). The independent process variables for osmotic dehydration process were osmotic solution concentrations (5 -15% w/v sodium chloride), temperature (30 -50°C) and process durations (90 -150 minutes). The osmotic dehydration process was optimized for maximum water loss, minimum solute gain, maximum retention of colour and sensory score. The optimum conditions were 7.9 % sodium chloride concentration; 30°C osmotic solution temperature and 150 minutes process duration.

scholarly journals Fruit dragée formulated with reused solution from pineapple osmotic dehydration

2017 ◽  
Vol 52 (9) ◽  
pp. 806-813
Author(s):  
Sílvia Pimentel Marconi Germer ◽  
Gisele Marcondes Luz ◽  
Lidiane Bataglia da Silva ◽  
Marta Gomes da Silva ◽  
Marcelo Antonio Morgano ◽  
...  
Keyword(s):  
Vitamin C ◽  
Purchase Intention ◽  
Osmotic Dehydration ◽  
Microbial Load ◽  
Ananas Comosus ◽  
Solution Properties ◽  
Sensory Acceptance ◽  
Osmotic Solution ◽  
C 30

Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1), polyphenols (154 mg GAE 100-1 g), carotenoids (220 μg 100 g-1), and potassium (330 mg 100 g-1). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

scholarly journals Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

2020 ◽  
pp. 21-30
Author(s):  
Animesh Sarkar ◽  
Tushar Ahmed ◽  
Mahabub Alam ◽  
Somirita Rahman ◽  
Shishir Kanti Pramanik
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Solution Concentration ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Osmotic Solution

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

scholarly journals Mass exchange evaluation during optimization of osmotic dehydration for Oyster mushrooms (Pleurotus sajor-caju) in salt-sugar solution

2014 ◽  
Vol 6 (1) ◽  
pp. 110-116 ◽  
Author(s):  
H. G. Ramya ◽  
Satish Kumar ◽  
Mahesh Kumar
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Operating Conditions ◽  
Solution Temperature ◽  
Optimum Operating ◽  
Sugar Uptake ◽  
Sugar Solution ◽  
Process Variables ◽  
Oyster Mushrooms

The objective of this study was to investigate the osmotic dehydration of Oyster mushrooms in salt-sugar solution at different solution concentrations, immersion times, temperatures and solution to fruit ratio to analyze the water loss, solute gain and weight reduction. Salt-sugar uptake and water transfer were quantitatively investigated during osmotic dehydration of Oyster mushrooms using response surface methodology. Experiments were conducted in a thermostatically controlled agitating incubator. With respect to water loss, solute gain and weight reduction both linear and quadratic effects of four process variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. ANOVA was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Applying desirability function method, the optimum operating conditions were found to be: solution temperature – 42.3° C, immersion time – 44.21 min, salt-sugar concentration – 15 %: 52.57° B and solution to fruit ratio 4.99:1. At these optimum values, water loss, solute gain and weight reduction was 41, 2.15 and 38.6 (g/100 g initial mass) respectively.

scholarly journals Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 268
Author(s):  
Brahim Bchir ◽  
Haifa Sebii ◽  
Sabine Danthine ◽  
Christophe Blecker ◽  
Souhail Besbes ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Dehydration Process ◽  
Solid Gain ◽  
Pomegranate Seeds ◽  
Comparison Of The Results

This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory due to the high solid gain. Therefore, the sorbitol osmotic agent seems to be the most suitable for the osmotic dehydration of pomegranate seeds. The optimal condition for maximum water loss (38.61%), weight reduction (37.77%), and effective diffusivity (4.01 × 10−8 m2/s) and minimum solid gain (−0.37%) were 13.03 min, 27.77 °Brix, and 37.7 °C, using a sorbitol solution. Results of texture and color revealed the major impact of erythritol and sorbitol osmotic agents on seed characteristics during the osmotic dehydration process.

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